Roasted Vegetable Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 large carrots, peeled and coarsely chopped
• 3 stalks celery, coarsely chopped
• 1 large onion, coarsely chopped
• 1 tablespoon extra virgin olive oil
• 8 garlic cloves, chopped
• 4 cups water
• 1/4 cup dried mushroom, pieces (italian porcini, if possible)
• 1/4 teaspoon dried thyme
• salt and black pepper

Recipe

• 1 preheat oven to 500 degrees f.
• 2 place the carrots, celery, and onion in a small (8 x 8 inch) nonstick pan or dish with the olive oil. toss to coat the vegetables. bake for 10 minutes.
• 3 remove pan from oven, add the garlic, and toss again. bake for another 10-15 minutes until the vegetables are browned.
• 4 remove pan from oven, add 1 cup of water and stir to loosen any vegetables that may be stuck. pour this into a pot with the remaining ingredients. bring to a boil, reduce heat, cover, and simmer for 30 minutes.
• 5 season to taste with salt and black or red pepper, and serve or use as the base for other soups, stews, or pasta dishes.